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Jalapeño Corn Spoon Bread

I discovered corn spoon bread at a family Thanksgiving my junior year of high school. How I could go 16 years of my life without knowing about this delicacy is beyond me. My family was invited over to a friend’s house, and Meghan made her special recipe. I didn’t even know what it was until it came out of the oven warm and steaming. Similar to a thick pudding texture, this sweet, creamy dish is a welcomed partner to steak, chili, pork chops, ribs… ok, pretty much anything.

This corn bread meets corn chowder under the alias of spoon bread, is something that I happily mound on my plate knowing it’s both healthy and sweetly delicious. This is a great substitute to your traditional mashed potatoes, yams, parsnips, root vegetables and other purees that serve as the piles to sop up everything delectable that runs off our main courses before our forks can catch it. To offset the sweetness of the corn, I add onions and jalapenos to give a mild spice. I’ve modified the original recipe, but the staples are still there. Thanks Meghan, and I hope you all enjoy it as much as I do.

Ingredients

1 cup fat-free sour cream

3 tbsp butter

1 egg

1 can whole can corn undrained (no salt added)

1 can creamed corn (no salt added)

1/2 cup chopped onion

4 jalapeños, finely diced

2 tsp. jalapeño powder

1 package corn bread (jiffy)

Method

Preheat oven to 350

Combine sour cream, butter and egg in a medium size bowl and whisk until smooth

Add the remaining ingredients, corm, onion, jalapeno, jalapeño power and corn bread and mix with a wooden spoon

Spray a 9” pan with cooking spray

Place on center rack in oven and cook for 1 hour

Remove from oven and let stand for 10 minutes before serving, it will be very very hot!